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Review: Old Sam Demerara Rum

The original recipe for Old Sam Demerara Rum stretches back to 1797 when Edward Young & Co. (from London & Liverpool, England) imported their rum from the Caribbean (primarily from Guyana) and brought the first barrels marked ‘Old Sam’ to London, England. Today the rum no longer travels to England to be blended and bottled, rather it travels to Newfoundland where it is blended and bottled by the Newfoundland and Labrador Liquor Corporation(NLC). The entire blend hails from Guyana, and I have been informed that the age of these rums in the blend is no younger than 2 years old. In fact some of the rum in the blend may be as old as 12 years, but as the rum is blended to a specific taste profile, the oldest rum in the blend may change from batch to batch. I was given a sample of the Old Sam Demerara Rum by Greg Kerr of the NLC for the purpose of my review.

mrmcquaidsaid

You are right about the ‘Sam Scum” although I think of it as more of a foam than as sum. Some call it the ‘Old Sam Froth’. But whatever we call it, it adds just that liitle bit extra to the rum and cola!

I really love Pusser’s 15 and I agree the Pusser’s 8 is really good also. The Pusser’s rums have quite a bit more orange peel bite in the flavour than Old Sam and this makes them quite a bit spicier. If you like that hot spice in the mouth, I would stick to Pusser’s, but if you want a rum a little more earthy, I would go Old Sam.